Analysis of the Relationship between Various Soft Wheat Flour Characteristics and Cookie Quality-Reference-Cited by-同舟云学术

Analysis of the Relationship between Various Soft Wheat Flour Characteristics and Cookie Quality

Published:2020 Issue:2 Volume:26 Page:215-222
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Nishio Zenta¹,Ito Miwako²,Takata Kanenori²,Goshima Daisuke³,Matsushita Koki⁴,Nakamura Tadashi³,Yamauchi Hiroaki³

Affiliation:

1. Tokyo University of Agriculture

2. Western Region Agricultural Research Center, National Agriculture and Food Research Organization

3. Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine

4. The United Graduate School of Agricultural Sciences, Iwate University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/26/2/26_215/_pdf

Reference34 articles.

1. AAC. (1991). Approved Methods of the AACC, 8th ed. Method 56-21. The American Association of Cereal Chemists International, St. Paul, MN.

2. AACC. (2010). Approved Methods of the AACCI, 11th ed. Methods 26-30.02, 44-19.01, 10-52.01, 56-11.01. The American Association of Cereal Chemists International, St. Paul, MN.

3. Ando, H., Sugi, K., Watanabe, K., Morita, N., and Mitsunaga, T. (2002a). Distribution of food components in each fraction of wheat grain. Food Sci. Technol. Res., 8, 10-13.

4. Ando, H., Tang, H., Watanabe, K., and Mitsunaga, T. (2002b). Some physicochemical properties of large, medium and small granule starches in fractions of wheat grain. Food Sci. Technol. Res., 8, 24-27.

5. Baik, B. K. and Lee, M. R. (2003). Effects of starch amylose content of wheat on textural properties of white salted noodles. Cereal Chem., 80, 304-309.

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